PALEO ZUCCHINI NOODLES WITH AVOCADO CREAM SAUCE
We eat zucchini noodles a lot in my house. We were a pasta loving family before, and this is a healthy and yummy paleo substitute. I have this handy-dandy-noodle-making-machine that turns zucchini into these fun curly shapes. Or you can use a cheaper julienne cutter that will make them in noodle shaped goodness as well.
Avocados are great for making sauces because they are naturally thick and creamy. And of course they are delicious. You can add a little heat to this dish by sprinkling in some crushed red pepper, and of course playing around with your favorite seasonings is fun. You can give the sauce a bit of an Italian flair by adding a few dashes of dried oregano and thyme.
This dish can also be made raw (do not heat the zucchini noodles or sauce) and will still taste great. Notes on how to leave it raw are below in the instructions. Enjoy!
Avocados are great for making sauces because they are naturally thick and creamy. And of course they are delicious. You can add a little heat to this dish by sprinkling in some crushed red pepper, and of course playing around with your favorite seasonings is fun. You can give the sauce a bit of an Italian flair by adding a few dashes of dried oregano and thyme.
This dish can also be made raw (do not heat the zucchini noodles or sauce) and will still taste great. Notes on how to leave it raw are below in the instructions. Enjoy!
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Paleo Zucchini Noodles with Avocado Cream SaucePrep time: 10 mins Cook time: 10 mins Servings: 4
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Ingredients:
- 6 large zucchinis (about 4 pounds), peeled and ends removed
- 1/2 teaspoon sea salt (for salting zucchini)
- 1 Tbsp. lard, bacon drippings or tallow
SAUCE
- 2 large avocados (about 3/4 pound total), peeled and pit removed
- 1/4 cup packed fresh basil leaves (about 15 medium sized leaves)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
Special Equipment:
- Julienne slicer or spiral vegetable slicer
Directions:
1. Julienne or spiral slice your zucchini and place in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of sea salt over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.Wrap again in fresh paper towels and leave on the counter until ready to cook.
2. To make the sauce, place all of the sauce ingredients in a food processor and blend for 15 seconds or until smooth. Taste and add additional salt and pepper if desired.
Note: If serving raw, stop here and serve the sauce on top of the noodles.
3. To cook the noodles, melt the fat in a large skillet over medium-high heat. Add the zucchini and cook for 2 minutes. Add the sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated through, then serve.
- 6 large zucchinis (about 4 pounds), peeled and ends removed
- 1/2 teaspoon sea salt (for salting zucchini)
- 1 Tbsp. lard, bacon drippings or tallow
SAUCE
- 2 large avocados (about 3/4 pound total), peeled and pit removed
- 1/4 cup packed fresh basil leaves (about 15 medium sized leaves)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon fresh lemon juice
Special Equipment:
- Julienne slicer or spiral vegetable slicer
Directions:
1. Julienne or spiral slice your zucchini and place in a strainer over a larger bowl or in the sink. Sprinkle about 1/2 teaspoon of sea salt over the zucchini and toss to coat. Allow the zucchini to sit for 15-20 minutes to allow excess liquid to drain. After the zucchini has drained, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.Wrap again in fresh paper towels and leave on the counter until ready to cook.
2. To make the sauce, place all of the sauce ingredients in a food processor and blend for 15 seconds or until smooth. Taste and add additional salt and pepper if desired.
Note: If serving raw, stop here and serve the sauce on top of the noodles.
3. To cook the noodles, melt the fat in a large skillet over medium-high heat. Add the zucchini and cook for 2 minutes. Add the sauce and toss with the noodles to coat. Cook for another 2-3 minutes or until heated through, then serve.
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